Creamy Mac N' Cheese

• 1 pound fusili pasta
• 1 ounce flour
• 1 ounce unsalted butter, melted
• 1/4 teaspoon mustard powder
• 1/2 teaspoon hot Spanish paprika
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 3 cups whole milk
• 3 cups gouda, shredded
• 6 ounces cream cheese, at room temperature
• 1/2 cup garlic bread crumbs
• 1 cup grated cheddar cheese, for topping
• 3 tablespoons grated Parmesan cheese

1. Boil pasta according to package directions. Drain.
2. Preheat oven to broil.
3. Meanwhile, in a large, nonstick pot over medium high heat, add butter. Let it warm up and then whisk in flour, paprika, mustard powder, cayenne, and nutmeg. Cook for 1-2 minutes until it starts to turn a pale white. You've got the start of a white roux (except it'll be a tad red because of the paprika and the cayenne)!
4. Slowly add little increments of the milk so the roux doesn't get lumpy, and once you have a smooth mixture, add the rest of the milk. Bring mixture to a simmer, whisking constantly. Cook until thick enough to coat the back of a wooden spoon. Remove from heat and whisk in cream cheese and the gouda. It will melt without being on the burner.
5. Mix cooked pasta with sauce and place into a greased baking dish. Top with the shredded cheddar cheese, breadcrumbs and parmesan. Broil until brown and bubbly, about 2-3 minutes.

pasta, flour, unsalted butter, mustard powder, hot spanish paprika, nutmeg, cayenne pepper, milk, gouda, cream cheese, garlic bread, cheddar cheese, parmesan cheese

Taken from food52.com/recipes/15059-creamy-mac-n-cheese (may not work)